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It's still fall, we're in the thick of holiday season, and I know if you're a typical pumpkin-season-lover like me, you just can't get enough! Well, I'm here to help you out in your desperation for some variety in your pumpkin-lovin' diet!

This recipe for overnight oats is a little different than my usual approach. It still has awesome ingredients like pumpkin and protein to add some vitamins, minerals and balance to a typically carbohydrate-heavy dish. However, this time I chose to use steel cut oats!

Photo from noshon.it

Steel cut oats make this recipe more chewy and textured than the typically used old fashioned oats. I like that this version is not quite as mushy. Steel cut oats are also a bit less processed than their old fashioned, rolled counterparts, so there's a bit more work your body has to do do break down the more whole form of oats. More work for your body = more energy expended. That's a good thing! It's also one of the many reasons why whole foods are always my preferred source of sustenance.